| 1 cup | BARILLA Elbows |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 6 cups | chicken broth (may substitute vegetable broth) |
| 1 | head of savoy cabbage, finely chopped (8 cups) |
| 1 can (15 ounces) | kidney beans |
| 1 clove | garlic, minced |
| 1/4 teaspoon | fresh oregano, chopped |
| 1 cup | onion, chopped |
| 1 cup | carrot, chopped |
| 1 cup | celery, chopped |
| 1/2 cup | yellow squash, chopped |
| 1/2 cup | zucchini squash, chopped |
| 2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
HEAT Tomato and Basil Sauce and broth in large pot over high heat.
ADD cabbage, beans, garlic and oregano; bring to boil. Reduce heat; simmer, covered, for 15 minutes.
ADD onion, carrot, celery and squash; continue simmering for 25 minutes.
STIR in Elbows; boil according to package directions. Stir in salt and pepper.
Serve with freshly grated Parmigiano Reggiano cheese.